Roast Vegetable Spread
This is the easiest way Lecky can get her teenage daughter to eat vegetables.
- 1 red bell pepper, sliced into rings
- 1 medium onion, sliced into rings
- 4 cloves garlic, crushed
- 1 small zucchini/courgette, sliced
- 1 tablespoon olive oil
- 8 oz cream cheese
- Salt and freshly ground black pepper
- Challah, foccacia, or pita bread, for serving
Preheat oven to 400 degrees F. Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor or blender along with the cream cheese and process until well combined and spreadable; do not stop processing until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.